|Positano, definitely one of our favorite places on earth!|
The theme for our annual staff dinner this year was "Food and Wine from Our Favorite Places on Earth" so you know that the Amalfi Coast had to be represented. I found this great recipe from Mario Batali that he took from a restaurant in Atrani that overlooks the sea called "da Zaccaria". However, I had a lot of shrimp so I served it in individual bowls with toasted bread instead of as bruschetta. And of course we paired it with a local wine and the 2012 Taburno Greco Benveneto was truly fantastic!
1/4 cup extra-virgin olive oil
2 garlic cloves, sliced thinly
12 large shrimp, peeled and deveined
Zest and juice of 1 lemon
2 ounces Limoncello
1/2 cup dry white wine
4 slices of Italian bread
1 bunch chives, chopped
Salt and pepper
Pour the oil into a large saute pan over high heat. When just starting to smoke, toss in the garlic. Cook until it turns light brown. Add the shrimp and cook for about 2 to 3 minutes, flip, and cook for 1 minute. Remove the shrimp.
Pour in the the limoncello, lemon juice, and wine. Bring to a boil and cook for 3 minutes.
Toast the bread. When sauce is done, turn off the heat, sprinkle in the chives and season with salt and pepper. Place a few shrimp atop each piece of bread, and top with the sauce and lemon zest.